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Wednesday, March 19, 2014

Peanut Chutney, Verkadalai Chutney

Peanut Chutney, this is another easy chutney that I make regularly to go with idlis and dosas. Roasting and peeling the peanuts is the only work in this, but if you get the already peeled ones, then it's even more easier. The peeled peanuts are just roasted and ground along with the chillies and other ingredients. There are a couple of ways we can do this chutney, using either green chillies or dried red chillies, for today's version, I have used dried red chillies and some garlic, this goes very well with the cucumber idlis that I have already posted..Need To Have

Peanuts - 1/2 cup

Dried Red Chillies - 5

Garlic - 2 small cloves

Tamarind - small marble size

Mustard Seeds - 1/4 teaspoon

Curry Leaves - 6

Salt to taste

Method

Roast the peanuts well, once cool, peel the skin and keep. Take the peanuts along with the tamarind, garlic, red chillies and salt and grind it.Remove the chutney, add a little water, it's individual preference, how thick or thin you want the chutney.

Heat some oil, add the mustard seeds, when it starts spluttering, add the curry leaves and add it to the chutney.

Note
If the tamarind is too dry, soak in some hot water and then add and grind it along with the peanuts.
If you don't like garlic, leave it and add little asafoetida while seasoning with the mustard seeds and curry leaves.
The red chillies that I have now are less spicy, so I added 5, add more or less according to your taste.